Creamy Chicken and Mushroom Pan
with Broccoli
Instructions
1 Prep vegetables
Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Peel the carrot and chop it finely. Clean the mushrooms with kitchen paper or cloth (don't wash). Chop the mushrooms. Wash and chop the spinach.
2 Fry chicken
Chop the chicken. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, fry the chicken for 5 min until golden brown. Transfer the chicken to a plate.
3 Fry vegetables
Add the butter and a second drizzle of oil to the pan. Reduce the heat to medium. Fry the leeks and carrot with a pinch of salt for 7-8 min until softened.
4 Add mushrooms
Once softened, add the mushrooms and fry for 5 min further. Sprinkle with the flour and mix well.
5 Simmer
Return the chicken to the pan. Add the measured water, crumbled chicken stock cube, oregano, spinach, cooking cream and Dijon mustard. Simmer for 5 min, stirring occasionally, until the stew has thickened. Finally fold in the cream cheese. Season with black pepper.
6 Boil broccoli
Meanwhile, slice the broccoli into florets. Bring a pot of lightly salted water to a boil and cook the broccoli for 5 min (alternatively steam it). Serve the broccoli alongside the chicken stew.
Tips for fussy eaters
Pour the chicken mixture into an oven dish and cover it with grated cheese. Bake at 200°C for 15 min. Serve with pasta!
Pro tip
Serve with crusty bread - great for sauce mopping!
Deliciously creamy, yet veggie-loaded!
Cooking Time: 40 min
Cals 869 · Prot 61 · Carbs 42 · Fat 53
Ingredients
Chicken mix
Side
Deliciously creamy, yet veggie-loaded!
Cooking Time: 40 min
Cals 869 · Prot 61 · Carbs 42 · Fat 53
Instructions
1 Prep vegetables
Wash, trim and finely slice the leeks (make sure to remove any grit between the leaves). Peel the carrot and chop it finely. Clean the mushrooms with kitchen paper or cloth (don't wash). Chop the mushrooms. Wash and chop the spinach.
2 Fry chicken
Chop the chicken. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, fry the chicken for 5 min until golden brown. Transfer the chicken to a plate.
3 Fry vegetables
Add the butter and a second drizzle of oil to the pan. Reduce the heat to medium. Fry the leeks and carrot with a pinch of salt for 7-8 min until softened.
4 Add mushrooms
Once softened, add the mushrooms and fry for 5 min further. Sprinkle with the flour and mix well.
5 Simmer
Return the chicken to the pan. Add the measured water, crumbled chicken stock cube, oregano, spinach, cooking cream and Dijon mustard. Simmer for 5 min, stirring occasionally, until the stew has thickened. Finally fold in the cream cheese. Season with black pepper.
6 Boil broccoli
Meanwhile, slice the broccoli into florets. Bring a pot of lightly salted water to a boil and cook the broccoli for 5 min (alternatively steam it). Serve the broccoli alongside the chicken stew.
Tips for fussy eaters
Pour the chicken mixture into an oven dish and cover it with grated cheese. Bake at 200°C for 15 min. Serve with pasta!
Pro tip
Serve with crusty bread - great for sauce mopping!
Ingredients
Chicken mix
Side
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